Mustard deliciousness and yummu asparagus tart

Just about every major cuisine has had a love affair with mustard.  India and it's neighbors use mustard seeds and oil in just about everything, while China is famous for its Hot mustard.  Germany, France and even England have thousands of varieties of mustard available for smearing, dolloping or dipping.  It turns out our ancestors were sure onto a good thing when they first started using those tiny little seeds.

Research in New York, Canada, India and Europe have identified some great Cancer-fighting properties in mustard seeds.  Yep, that's right.  Mustard can help protect you from developing Colon cancer and has been found to significantly reduce the number of tumors.  Mustard seeds are rich in alpha-linolenic acid (ALA) which is a plant based omega-3 fatty acid, and allyl-isothiocyanantes (AITC) a glucosinolate that can prevent  or slow the growth of cancer.
If that wasn't awesome enough, Mustard seeds can also prevent heart disease by lowering bad cholesterol and raising good cholesterol.  It has been shown to reduce insulin resistance (prediabetes).  It has also been shown to prevent enlarged prostates and improve Chronic obstructive pulmonary disease as well as boosting brain health!  All that healthy goodness in one tiny little seed!
Mustard pairs well with many other spices and herbs and compliments many different foods.  It is an ingredient in many spice blends and curry powders. 

Mustard-Asparagus Tart  - the perfect Spring supper!
1 bunch fresh Asparagus
1 package Puff Pastry
4 egg yolks
1/2 c Creme fraiche (or sour cream/ plain greek yogurt with a splash of buttermilk)
1/4 c heavy cream
1/4 c shredded Sharp Cheddar
4 tb grainy Mustard (like our Caraway Red Ale mustard)
Sea salt and pepper to taste
1 tb STM Tarragon
2 tsp STM Chives
2 tsp STM Urfa Biber or Aleppo chile pepper
1 egg beaten with 1 tb water
Optional : handful sliced Mushrooms
smoked Salmon

Preheat the oven to 425 degrees.  Mix together the cream, creme fraiche, mustard, egg yolks and spices.  Score a line all around the pastry 1/2 inch from the edge.  Brush the edges with egg wash and prick the inner part with a fork.  Arrange the trimmed asparagus in an even line.  Season the cream mixture and spread over the asparagus.  Sprinkle with the cheese.  *If using the salmon, layer it thinly underneath the asparagus.  Scatter the mushrooms over the asparagus.  Baked 35- 40 minutes until golden and cooked.  (if the pastry gets too brown, reduce the heat to 350)
  Adapted from www.britishcheese.com

Spices: A Flavor Profile

Each spice and herb has its own unique flavor profile.  Sensory characteristic descriptors help us to describe how each one smells and tastes.  Aficionados have been known to use upwards of fifteen descriptors for a single spice!  It can be hard to describe the flavor of a food or spice to someone who has never tasted it.  These profiles help us to relate flavor as well as find replacement or complimentary flavors.

Here are the most common descriptors and some examples of their flavors.
Bitter: bay leaf, celery, clove, cumin, fenugreek seeds, horseradish, juniper, mace, marjoram, oregano, savory, Szechuan  peppercorns, turmeric, and thyme
Cooling: anise, fennel, mints, and sweet basil
Earthy: achiote seeds, cumin, basil, saffron and turmeric
Floral: cardamom, coriander, lavender (Herbs de province) lemongrass, rose petals, saffron, sweet basil and thyme
Fruity: anise, fennel, nigella, savory, star anise
Herbaceous: dill, lavender, oregano, rosemary, sage, savory, tarragon, and thyme
Hot: black pepper, chiles, horseradish, mustards, szechuan peppercorns wasabi, and white pepper
Nutty: cardamom, coriander, cumin, fenugreek seeds, mustard seed, nigella, poppy seed, sesame seed
Piney: bay leaf, rosemary, and thyme
Pungent: allspice, garlic, ginger, grains of paradise, horseradish, marjoram, mustard, onion, paprika, spearmint, star anise, and wasabi
Sour: pomegranate, sumac
Spicy: bay leaf, cassia cinnamon, clove, coriander, cumin, ginger, marjoram, and nutmeg
Sulfury: chives, garlic and onion
Sweet: allspice, anise, caraway, cassia cinnamon, cinnamon, clove, fennel, cardamom, nutmeg, poppy seed, sesame seed and star anise
Woody: cardamom, clove, juniper, lavender, rosemary and szechuan peppercorns.

Masala Madness

Aloo Gobi: Indian Roasted Cauliflower and Potatoes

1 head Cauliflower, broken into florets
3 large New or Yukon potatoes (Russets will turn mealy and break apart) diced 1/2"
1 tb STM Garlic EVOO
1/2 tsp STM Fenugreek seeds
1 tsp STM Fennel seeds
1 tsp STM Cumin seeds
1 tsp STM Coriander seeds
1 tsp STM Garam or Kala Masala
3/4 tsp STM Turmeric
2-3 minced green chiles of desired heat
1 diced Onion
1/2 tsp STM Ginger
  Toast the whole spices and grind.  Heat the evoo and add ground spices.  When aromatic add the cauliflower and potatoes, stirring until generously coated.  Add the turmeric and season with salt and pepper.  Saute for about 8-10 minutes over medium heat.  Then add 1/4 c water or vegetable stock and cover immediately.  Steam on low for 7-8 minutes until the vegetables are tender.  Sprinkle with the masala and serve.  Great as a side, or add tofu, chicken or seitan for a great main dish.

Creamy Indian Mashed Eggplant

1 large Eggplant

2 tb STM Citrus Habanero evoo

1 diced Onion

3 minced Garlic cloves

2 minced Green Chiles

2 tsp STM Coriander

1 1/2 tsp STM Cumin

1 tsp STM Garam Masala

1/4 tsp STM Aleppo or Cayenne pepper

1/2 tsp STM Hungarian Paprika

1 diced Tomato

3-4 tb Cream or milk

Preheat the oven to 400.  Prick the eggplant all over with a fork.  Rub with a bit of evoo and roast until tender, 30-40 minutes.  Peel and mash the eggplant.  Meanwhile, saute the onion and garlic until golden.  Add the spices.  When aromatic add the tomatoes.  Cook 10 minutes.  Stir in the mashed eggplant.  Cook 15 minutes.  Stir in the cream and serve.  Great as a side dish, serve with naan as a dip, or even spread onto pizza dough.  

Easy Healthy Overnight Oatmeal

 This delicious and super easy breakfast is perfect for both busy week day mornings and leisurely weekend ones.  It can be kept in the fridge for a couple of days and reheated with a bit of water or milk.

2 c Steel-cut Oats or Old-fashioned Rolled Oats (not quick cooking!)
2 c Fruit of choice, preferably dried
5 c Water
2 tsp STM Sweet spice
1 tsp STM Vanilla powder
1/2 c 2% Milk
 
Combine everything (if using dried fruit) in your crock-pot or slow cooker shortly before bed.  Turn on Low and go to bed.  When you wake up 8-9 hours later it will be ready!  Add condiments and enjoy!  I like to add a dollop of honey greek yogurt.
  * If you are using fresh fruit you'll want to add it to the oatmeal in the morning shortly before serving or it will get very mushy.   You may also want to sprinkle a little honey or truvia into the uncooked oatmeal to make up for the decreased sweetness from the fruit.

Curried Carrot Ginger Soup

In these months of cold and relative darkness, we here at STM find ourselves turning more and more to those spices that lend a homey warmth to our dishes.  That first bite is just like snuggling down on the couch with a fuzzy blanket.  This soup is like a big hug for your taste-buds!

1 tb Citrus Habanero or Lime evoo
2 tsp STM Maharaja Curry powder
2 tsp STM Hot Curry powder (for heat) or 2 tsp Madras
2 tsp STM Cardamom, ground
1 tsp STM Saigon Cinnamon
4-6 tsp STM dried minced Garlic
1 - 1 1/2 tb STM granulated Ginger
1/4 - 1/2 c STM dried minced Onion
2 lb sliced Carrots, peeled if prefered
2 STM Bay leaves, medium sized
5 c Vegetable or Chicken broth
1/2 - 1 c Orange juice
2 tsp STM Lime zest
juice of 1/2 Lime
1/4 c Greek Yogurt
toasted Pepitas (pumpkin seeds)
cilantro

Heat the oil until it shimmers.  Add the spices and garlic, toast until fragrant about 30 seconds.  Add the carrots and onion with the bay leaves, stirring to coat.  After a couple minutes add the broth and orange juice.  Bring to a boil and simmer for 20 minutes, until carrots are fork tender.  Discard the bay leaves and add the lime.  Season to taste with salt and pepper.  Carefully puree the soup.  Reheat if needed and stir in the yogurt if using.  Garnish with cilantro and pepitas and serve immediately.

Cold Weather Comfort Food

There's something about cold, dreary weather that sends me running for dishes that make me feel like I'm being hugged from the inside.  I have memories of friends and family associated with these dishes and every time I eat them I get those warm fuzzy feelings again.  They might not be the most calorie conscious recipes, but there are times and dishes that I'm willing to forego dessert for.  Here are some of them.

Decadent Three-Cheese Mac & Cheese

1 1/2 c grated Gruyere cheese

1 1/2 c grated sharp Cheddar (I like using Tillamook's Garlic White Cheddar)

1 1/2 c cubed rindless Brie

5 tb Butter  or STM EVOO

1/4 c Flour

2 tsp STM Thyme

3/4 tsp freshly grated STM Nutmeg

4 c Whole Milk

1 3/4 c Breadcrumbs

1 lb Pasta of choice

  Cook the pasta according to package directions for Al dente.  Mix together the cheeses, setting aside 1 c.  Heat 4 tb butter or evoo.  Stir in the flour and cook for 4 minutes, until beginning to color.  Add the spices and then slowly whisk in the milk.  Simmer 4 minutes.  Sprinkle in the cheeses and stir over low heat until melted and smooth.  Toast the breadcrumbs in the remaining 1 tb butter/evoo 2 minutes or until golden.  Toss the cooked pasta in the cheese sauce and pour into a casserole or individual ramekins.  Sprinkle with the reserved 1 c cheese and then the breadcrumbs.  Bake at 375 for 20 minutes.

  *Variations: diced bacon, pancetta, sauteed leeks, onions and/or garlic, peas, mushrooms, etc.

Balsamic Braised Red Cabbage

2 -3 tb STM EVOO

1/2 c diced Bacon

1/2 tb crushed STM Fennel seeds

1/2 tb crushed STM Caraway seeds

1 sliced Onion

2 diced Pears or Apples

1/4 c STM Cinnamon-Pear Balsamic

1 tb butter

1 head Red cabbage, chopped

  Saute the bacon in the evoo 5 minutes.  Add the onion, pears and spices, cook until transparent and beginning to brown.  Stir in the cabbage and balsamic, season.  Cover and cook for about an hour.   Top with a knob of butter before serving along side pork or chicken.

Spice 101 Cardamom: & Cardamom Shortbread

Cardamom, called the "Queen of Spices", is a refreshingly astringent and pleasant tasting spice.  Its scent resembles eucalyptus with a hint of mint and pepper.  Cardamom is used in savory dishes like curries and stews as well as sweets.  The German lebkucken cookies feature cardamom as a key ingredient!  Cardamom is great for freshening your breath, calming asthma, and is a very popular digestive aid.

Cardamom Lemon Shortbread: Heaven in a bite!

3/4 lb soft butter

1/2 c sugar

1/2 c brown sugar

3 1/2 c flour

1 generous tsp freshly ground STM Cardamom

(if using pre-ground increase to 3 tsp)

1/2 tsp STM Lemon zest

Sift together the dry ingredients.  Whip the wet together and fold in the dry.  Chill for 30 minutes until firm.

Roll out to about 1/4 - 1/2 inch thick.  Slice, cut, or press into a shortbread mold.  Bake at 375 for 12-14 minutes.